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Sautéed Brussels Sprouts with Bacon & Onions

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  10 servings, about 3/4 cup each
Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and early winter. If you can find them still attached to the stalk, don’t be intimidated—buy them, as they’re likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them. (Recipe adapted from The Art of Simple Food by Alice Waters.)

Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.
RECIPE INGREDIENTS
2 1/2  pounds   Brussels sprouts, trimmed
4 slices   bacon, cut into 1-inch pieces
1 tablespoon  extra-virgin olive oil
1   large onion, diced
4 sprigs   thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon  salt
Freshly ground pepper  to taste
2 teaspoons   lemon juice (optional)
Sautéed Brussels Sprouts with Bacon & Onions Recipe at Cooking.com
DIRECTIONS
Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.


Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.


Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Nutrition Facts per Serving
Yield:   10 servings, about 3/4 cup each
Calories: 81
Fat. Total: 3g
Protein: 5g
Carbohydrates, Total: 10g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 4mg
Sodium: 333mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Marilyn, AK Reviewed: 03/06/2013
So surprised !!!
It's so funny that what we assume as kids can be so wrong(you know what they say about assuming).My husband and I throughly enjoyed this recipe, not bitter or off tasting. EatingWell did not disappoint.WOW!!!
7 people gave this Cheers. Click here to Cheer this review. Report Violation
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